NOSE – Right away, toasted naan bread and oak-smoked salmon, stuffed with mackerel roulade, jump out. Then, Sicilian lemon peel, with a smattering of coriander seeds and heapings of spiced plum chutney.
PALATE – Smoky and sweet sticky barbecue sauce coats the palate with plenty of dried figs and a touch of mango juice. A vinegar-laden paper bag of fish and chips takes over, moving on to juicier notes of cranberry compote and candied cherries.
FINISH – Strawberry jelly sweets rest on, along with the ashy smoke of a burnt match and lots of vanilla sugar. A few pickled capers linger behind the fruity smoke.
